Shells With Shrimp
|Olive oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), chopped|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Canned peeled italian tomatoes||28 Ounce, drained and chopped (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Teaspoon|
|Hot pepper||10 Pinch|
|Medium shrimp||1 Pound, shelled and deveined|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Shell pasta||1 Pound|
1. In a large heavy saucepan, heat olive oil over medium heat. Add onion and garlic and cook 3 to 4 minutes, or until softened but not browned. Add wine and bring to a boil. Add tomatoes, water, oregano, and hot pepper flakes. Return to a boil, reduce heat to medium-low, and simmer 20 minutes. Add shrimp and cook 2 to 3 minutes, or until they turn pink. Stir in cream and cook 2 minutes longer. Season with salt and pepper.
2. When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together.